Best One Pan Enchilada Pasta Recipes

ONE-PAN ENCHILADA PASTA

One-Pan Enchilada Pasta image

Great flavors come together in one fuss-free pan for this Tex-Mex-inspired meal.

Provided by Deborah Harroun

Categories Entree

Time 43m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
3/4 cup diced onion
1 clove garlic, minced
2 cups cooked, shredded chicken
2 cans (10 oz each) Old El Paso™ mild red enchilada sauce
1 cup chicken broth
8 oz rigatoni, or other short cut pasta
1 1/2 cups shredded cheddar cheese, divided
desired toppings (I like halved grape or cherry tomatoes, diced avocado and cilantro)

Steps:

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
Serve topped with desired toppings.

Nutrition Facts : Calories 620, Carbohydrate 61 g, Cholesterol 105 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g

ONE-PAN ENCHILADA PASTA RECIPE - (4.6/5)

One-Pan Enchilada Pasta Recipe - (4.6/5) image

Provided by DeliciouslyDished

Number Of Ingredients 10

Ingredients

2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 19oz can of red enchilada sauce
8 oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives

Steps:

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduced heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.